Easy Beef Stroganoff

For this family favorite, the thinner the slices of beef, the better. To create extra-thin strips, place the steak in the freezer for 20 minutes before cutting—the chilled meat will be easier to slice into.

Total Time: 0:25

Prep: 0:25

Level:
Easy

Serves:
4

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Ingredients

6 oz. egg noodles

3 tbsp. olive oil

1 lb. Sirloin Steak

Kosher salt and pepper

1 onion

1 green bell pepper

1 lb. button mushrooms

0.50 c. Dry white wine (optional)

0.50 c. low-sodium chicken broth

0.50 c. lowfat sour cream

1 tbsp. Dijon mustard

0.50 tsp. Worcestershire sauce

Chopped parsley, for serving

Directions

Cook the egg noodles according to package directions.

Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the steak with 1/4 tsp each salt and pepper and cook, in 2 batches until browned, 1 minute per side; transfer to a plate.

Reduce heat to medium. Add the onion, bell pepper and 1 Tbsp oil and cook, stirring occasionally, for 5 minutes. Add the mushrooms, 1/4 tsp each salt and pepper and the remaining Tbsp oil. Increase heat to medium-high and cook, tossing, until the vegetables are tender, 4 to 5 minutes more.

Add the wine (if using) and simmer for 1 minute. Return the steak to the pan along with any accumulated juices. Add the broth; simmer until slightly reduced, 2 to 3 minutes. Remove from heat; stir in the sour cream, mustard and Worcestershire sauce. Spoon over the noodles and sprinkle with the parsley, if desired.

Tips & Techniques

Freeze the steak for 20 minutes before cutting—the chilled meat will be easier to slice into extra-thin strips.